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M. H. Hansen and Y. Bin, Model selection and the principle of minimum description length, J. Amer. Statist. Assoc., vol. 96, No. 454, 2001. TABLE III. THE FIGURES FROM EIGHT BIOLOGICAL EXPERIMENTS Glucose concentration Peptone concentration NaCl Yeast extraction concentration PJ157 1 15 mg/L 5 mg/L.
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5 mg/L 3 mg/L.
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03 mg/L 2 15 mg/L 5 mg/L.
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03mg/L 3 15 mg/L 2 mg/L.
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04 mg/L 4 15 mg/L 2 mg/L.
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2 mg/L 3 mg/L.
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06 mg/L 5 20 mg/L 2 mg/L.
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04 mg/L 6 20 mg/L 2 mg/L.
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5 mg/L 3 mg/L.
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02 mg/L 7 20 mg/L 5 mg/L.
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2 mg/L 3 mg/L.
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03 mg/L 8 20 mg/L 5 mg/L.
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03 mg/L TABLE IV. CALCULATION FOR CONTRIBUTION RATE OF FOUR COMPONENTS Component in medium First component amount Second component amount First average amount of PJ157 Second average amount of PJ157 Contribution rate Glucose concentration 15 mg/L 20 mg/L.
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00175 mg/L Peptone concentration 5 mg/L 2 mg/L.
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013 mg/L NaCl.
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13 mg/L Yeast extraction concentration 3 mg/L.
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